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A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat is actually an herb that is related to rhubarb and sorrel.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A tropical root vegetable, grown as a shrub in temperate zones of Asia, Africa, the Caribbean, and South America, that is harvested for its root and leaves.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A plant native to Europe and Asia that is grown for its fiber or its seeds. Similar to several other plants that are not actually considered grains (amaranth and buckwheat, for example), Flax is often used like one.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.